Cheese Fondue
2 cups of gruyere cheese
2 cups of Swiss cheese (not processed)
3 tablespoons of Kirsch or cooking sherry
1 tablespoon of lemon juice
1 cup of white wine
1 clove garlic
1 tablespoon of cornstarch
White pepper
Salt |
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Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue dish with garlic. Add wine. Do not bring to boil. Heat until tiny bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread. Cheese Fondue 2
1 pound of Gruyere cheese
1/2 pound of Swiss cheese
1/3 cup of dry white wine
1 teaspoon of fresh lemon juice
4 teaspoons of cornstarch
1 shot glass (1 1/2 oz.) Kirsch
Pepper
Nutmeg
1 clove garlic
Day-old hard French bread cut in good sized cubes
Rub pan with garlic. Put first 5 ingredients in pan and cook over moderate to high heat, stirring constantly. Cook 2-3 minutes. Add Kirsch, nutmeg and pepper and mix. Place over fondue flame. Stir fondue with your bread often. Cheese Fondue 3
1/2 teaspoon of dry mustard
1/4 teaspoon of paprika
Dash of cayenne pepper
2/3 cup of cream
2 teaspoons of Worcestershire sauce
1 pound of processed sharp American cheese, grated
Mix mustard, paprika and cayenne pepper. Stir in cream and Worcestershire sauce. Heat over low heat until hot. Add American cheese, stirring constantly until melted. Keep warm to serve. Use to coat: Toast, Crackers, broccoli & Cauliflower or whatever your heart desires! | 